Raw Vegan Chocolate Mousse Cheesecake

Unlike traditional sweets, most raw desserts are nutrient dense, so a little goes a long way. This is perfect for a guilt-free treat that's good for the body!

This raw cheesecake has a base that's delicious, decadent and super easy to make. All you need is a food processor or a good blender. The filling is made from a combination of dates and avocados, both of which are high in nutrients and offer an array of health benefits.

Ingredients:

Base

1/2 cup almonds (soak the nuts overnight to activate)

1/2 cup pecans

6 dates

1/2 vanilla essence

pinch of sea salt

Mousse Filling

2 avocados

13-15 Medjool dates (roughly a packed cup)

1 cup raw cacao

2/3 cup coconut oil

1/2 cup maple syrup or raw honey

1 tsp lemon juice

pinch of sea salt

2 Tbsp. coconut butter

Directions:

Combine all the ingredients for the base in the food processor and blend until smooth. If you want a crunchier base, pulse and don't blend for as long.

Spread a base layer and pat down flat.

Blend all the filling ingredients together, and pour in coconut oil at the end (it's easier if you warm up the oil to a liquid consistency). It should end up being a thick, mousse-like consistency.

Pour on top of the base and refrigerate overnight.

If you want to add toppings, do it before putting the cheesecake in the refrigerator to set. You can use cacao nibs, granola, or whatever else you like!

I am a full time Bikram Yoga teacher that lives in Perth, Australia. I developed compartment syndrome and fibromyalgia in my teens, and being gluten and lactose intolerant, have spent a large part of my years being in constant pain and suffering from digestive issues. Over the past 10 years,…

I am a full time Bikram Yoga teacher that lives in Perth, Australia. I developed compartment syndrome and fibromyalgia in my teens, and being gluten and lactose intolerant, have spent a large part of my years being in constant pain and suffering from digestive issues. Over the past 10 years,…